LineMicro English
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LineMicro Small with big capacity. INDEX Technologies 4-7 AIR.Plus - DRY.Plus Protek.SAFE - Baking Essentials Electric convection ovens 8-9 Technical details 10 Features 11 3
Technologies AIR.Plus Uniform baking without compromise. Air is the medium for the heat transmission and thereafter the means to bake products. The performance of air flow is fundamental to obtain uniformity of baking in all the points of the single tray and in all the trays. For this reason the air flow inside the chamber plays a leading role in the design of all UNOX LineMicro ovens. The AIR.Plus technology has been designed by UNOX to obtain perfect distribution of the air and heat inside the baking chamber. At the end of the baking, thanks to the AIR.Plus technology, foods have a uniform external color and their consistency will remain intact for several hours. The AIR.Plus technology ensures perfect uniformity within every single pan, on all trays, from the top one to the bottom one. DRY.Plus Texture and shape. Crunchy outside, soft inside. The presence of humidity during the last phases of the baking of leavened products can compromise the achievement of the desired result. DRY.Plus technology allows the rapid extraction of the humidity from the baking chamber released by the food. DRY.Plus technology ensures the texture of the baked products, allowing to obtain a dry and well structured internal structure and a crisp and crumbly external surface. 4
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Technologies Protek.SAFE Safety and efficiency. Protek.SAFE technology is a part of the NON.STOP EFFORTS program at UNOX to reduce to a minimum the environmental impact of the ovens and the baking process that within them are made. Protek.SAFE technology eliminates any unneeded energy loss to optimize the use of energy and to contribute to the environmental compatibility of the baking process performed in the LineMicro ovens. The unique design of the oven, the double glass door and the high isolation of the baking chamber ensure a minimum heat loss, an always perfect baking temperature and cold external surfaces for a safer and more efficient working environment. Baking Essentials Innovative and functional. Essential for your daily production. Within the UNOX research applied to the baking process we could not miss particular attention to accessories and equipment needed to increase the versatility of the oven for your everyday use. There is a Baking Essentials solution for each type of product: from croissants to pizzas, from biscuits to a salt cake. The innovative Baking Essentials pans and grids allow the ability to deal with all types of baking, otherwise only possible with additional professional equipment, for example traditional pizza ovens or static pastry ovens. 6
PATENTED LineMicro 260 C 60 C FAKIRO Black.Bake Baguette Black.Baguette 7
Electric convection ovens 600x400 Classic Domenica XF 040 4 600x400 230 V~ 1N / 400 V~ 3N 5,3 / 3,2 kw 800x706x472 44 kg 460x330 Classic Anna XF 020 4 460x330 230 V~ 1N 3 kw 600x587x472 22 kg Lisa XF 010 3 460x330 230 V~ 1N 2,62 kw 600x587x402 20 kg 8
LineMicro 600x400 Manual Domenica XF 043 XF 043-GN 4 600x400 4 GN 1/1 67 mm 230 V~ 1N / 400 V~ 3N 230 V~ 1N / 400 V~ 3N 5,3 / 3,2 kw 5,3 / 3,2 kw 800x706x472 800x706x472 44 kg 44 kg 460x330 Manual Anna XF 023 4 460x330 230 V~ 1N 3 kw 600x587x472 22 kg Lisa XF 013 3 460x330 230 V~ 1N 2,62 kw 600x587x402 20 kg 342x242 Manual Roberta XF 003 3 342x242 230 V~ 1N 2,62 kw 480x523x402 16 kg 9
Technical details AIR.Plus Auto-reversing motor combined with high speed revolving fan Baking chamber lights IP-X3 Gasket made with the most professional material Hinges tested for more than 60.000 openings, always with perfect balancing and soft closing Baking cavity design Built in stainless steel Rounded corners Easy extraction of the lateral grid supports Protek.SAFE Cool touch oven door Cool external surfaces Improved energy efficiency Door columns made with elastic polymers Simple and safe handling Classic e Manual. Each control panel is customized and designed for a quick and easy use of the oven. CONTROL Classic control panel Manual control panel 1 2 3 4 5 6 7 8 9 10 11 1 2 3 1 - Key to select baking step 2 - Baking step LED 3 - Display to visualize the baking parameters 4 - Baking time LED 5 - Baking temperature LED 6 - Time, temperature select key 7 - Baking parameters increase / decrease key 8 - START/STOP baking cycle 9 - Preset program selection keys 10 - Program menu recall key 11 - Program memorization key 1- Baking time setting knob 2- Baking temperature setting knob 3- Oven functioning LED 10
Features LineMicro Standard Optional Not available Classic Manual BAKING MODES Convection baking 30 C - 260 C AIR DISTRIBUTION IN THE BAKING CHAMBER AIR.Plus technology: fan with reversing gear on models 600x400 CLIMA MANAGEMENT IN THE BAKING CHAMBER DRY.Plus technology: high performance moist and humidity extraction PANS Flat aluminum pans (only for 460x330 and 342x242 models) AUXILIARIES FUNCTIONS 70 baking programs memory, each one made of 2 baking steps Protek.SAFE technology: maximum thermal efficiency and working safety (cold door glass and external surfaces) Visualisation of the residual baking time Continuous functioning «INF» Visualisation of the set and real temperature values in the oven chamber Temperature unit settable in C or F DOOR OPENING Manual door opening from top to bottom TECHNICAL DETAILS Rounded baking chamber made of high resistant ferritic steel for hygine and easy of cleaning Baking chamber lights Light weight heavy duty structure using innovative materials Proximity door contact switch (only for 600x400 models) Autodiagnosys system for problems or brake down Safety temperature switch 11